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easy homemade vegan egg rolls recipe served on a white plate
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5 from 7 votes

Vegan Egg Rolls

Vegan egg rolls needn't be difficult and these ones are a breeze to make. Vegan egg roll wrappers are stuffed with shredded vegetables and then fried until golden brown. Easy to make and easy to freeze, these vegetarian eggrolls double as an appetizer or a light lunch!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 12 egg rolls
Calories: 74kcal
Author: Anjali Shah

Equipment

Ingredients

  • 12 Vegan egg roll wrappers
  • 1-2 tbsp Vegetable oil for frying

Filling

  • 2 cups green cabbage, shredded
  • 1 carrot, shredded
  • 1 green onion, thinly sliced
  • 3 mushrooms, finely diced
  • 2 tbsp chopped cilantro optional
  • ½ tsp salt
  • 2 tsp sesame oil
  • 4 tbsp soy sauce
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger

Instructions

  • Add all filling ingredients into a mixing bowl and toss to combine.
  • Fill a small bowl with water.
  • Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
  • Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
  • Repeat with remaining filling and wrappers.
  • Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
  • Repeat until all rolls have been cooked.
  • Serve hot with your favorite Asian dipping sauce.

Video

https://youtu.be/baN4RJpyqws

Notes

  • Don't overfill the egg rolls or they will be difficult to roll.
  • You can find vegan egg roll wrappers in the refrigerated section near the tofu.
  • Be sure to let the oil heat up first. If you don't, you'll end up with soggy egg rolls because they will absorb excess oil and become greasy.
  • If your vegan eggrolls are browning too quickly, turn down the heat to low or medium low.
  • These egg rolls are meant to be pan fried, which means they won't be deep fried or submerged in oil, so you only need about 1 tablespoon of oil to cook each batch in. If you cook all the egg rolls at once, use 2 tablespoons of oil. If you cook them in two batches, use 1 tablespoon for each batch. You can deep fry these egg rolls but it's not necessary - they will get nice and crispy in the pan!

Nutrition

Serving: 1egg roll | Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 513mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g